Food & Recipes / Salads, soups, & sides

Chicken Florentine Soup with Rice

Chicken Florentine soup
Servings: 4


1 Tbsp. olive oil 
1 medium onion, chopped
2 cloves garlic, minced
1 32 oz. box low-sodium chicken broth
1 cup water
2 frozen chicken breasts (with bone)
½ cup uncooked brown rice (or 1 cup cooked)
¼ tsp. salt
¼ tsp. black pepper
1 cup frozen carrots
1 cup frozen spinach
Salt and pepper to taste


In a large pot, heat oil and add onion and garlic and sauté until translucent. Add chicken broth, water, chicken breasts, brown rice (if uncooked), salt, and pepper and bring to a boil. Reduce heat to low and simmer 20-25 minutes. Remove chicken breasts and shred off the meat with a fork. Discard bones and return meat to the pot. Add carrots and simmer for 5 minutes. Add spinach and simmer 5 more minutes.

Nutritional info

264 calories, 8 g total fat (1.8 g saturated fat), 0 g trans fat, 25 g carbohydrates, 2 g dietary fiber, 21 g protein, 291 mg sodium